Spring ‘Fried’ Rice

I’ve been in a cooking rut for about two months now. I blamed it on the ‘winter blues,’ our big move and my constant fatigue and the boring winter produce.

Now the sun is shining, the house is slowly getting unpacked and organized and my energy levels are up since I’ve been spending time every day outside cycling or gardening. And every time I go to the market, I find a new bundle of fresh spring produce that wasn’t available before.

Apparently, that’s just what I needed. With each type of produce, I’m more excited to get back in the kitchen and make a healthy, delicious meal. This weekend was arugula and chives, which I turned into “transition chicken.” The bright green arugula and chives contrasting with my bamboo cutting board put a goofy grin on my face, all excited about the produce to come.

And what did I find yesterday? Fresh asparagus spears.

I never like the tough ends of the asparagus, so I decided that I should soften them up with some sauteeing. Which eventually turned into a spring-time version of ‘fried’ rice.

By far, this was the best dinner I’ve made in months. See? I just needed some fresh produce!

Spring ‘Fried’ Rice

Yield: Serves 3-4

Ingredients

3/4 cup long-grain brown rice

1 1/2 cup water

1 tablespoon + 2 teaspoons extra virgin olive oil

1 medium yellow onion, peeled and chopped

1 bunch asparagus

3 cloves garlic, minced

1/4 teaspoon salt

1/4 cup chopped chives

White truffle oil or extra virgin olive oil, for topping

Coarse sea salt, for topping

Instructions

Combine the rice and water in a small saucepan over medium heat, cover and bring to a boil. Partially uncover and reduce to a simmer, cooking until most of the water is absorbed. Stir with a wooden spoon, and continue cooking until the water is gone.

In the meantime, gently wash the asparagus, and slice into 1/4" - 1/2" thick disks. Separate the woody bottoms and tender tops.

Heat one tablespoon of the olive oil in a skillet over medium-low heat. Add the salt, onion, garlic and asparagus bottoms and cook, stirring occasionally, until the onions begin to brown and caramelize, about 10-15 minutes. Reduce heat to low until the rice is done.

Add the rice, asparagus and two teaspoons of olive oil to the skillet, and bring the heat back up to medium. Cook, stirring continually, until the asparagus tops soften and the rice starts to crisp. Remove from heat and stir in the chives.

Serve, topping with 1/2 to 1 teaspoon truffle oil and a sprinkle of coarse sea salt.